Silvena Rowe
Professional chef
Books & Sources
Recipes
Chilli-Scented King Prawn and Feta Guvech
Silvena Rowe · Orient Express
This chilli-scented king prawn and feta cheese guvech is a delicious stew style dish, best with crusty bread.
Crispy-coated Whitebait with Quince Aioli
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
This recipe for crispy coated whitebait with quince aioli makes for a great starter dish for dinner parties.
Crushed Broad Beans and Avocado with Parmesan and Sumac Biscuits
Silvena Rowe · Orient Express
This recipe pairs crushed broad beans and avocado with Parmesan and sumac biscuits for a tasty sharing platter idea!
Istanbul Orange and Vanilla Baklava
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
Inspired by Istanbul, this baklava recipe combines sweet orange and vanilla with crunchy pastry and pistachios.
Mung Beans with Caramelised Onions and Nigella Seeds
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
Inspired by Istanbul, this medley of mung beans, caramelised onions and peppery nigella seeds makes a great vegetarian main.
Orange and Hazelnut Cake with Orange Flower Syrup
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
An impressive orange and hazelnut cake with orange flower syrup, this wheat free recipe is served with a sharp, creamy passionfruit yoghurt.
Perdeli Pilaf with Duck Confit, Raisins and Pine Nuts
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
A vibrant perdeli pilaf with duck leg confit, organic raisins and pine nuts. Rather like filo, yufka pastry is wrapped up to create a crispy and buttery parcel.
Pomegranate Glazed Kebabs with Spiced Pomegranate Chutney
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
These stunning pomegranate glazed lamb kebabs are served with a spiced pomegranate, fresh mint, orange and red chilli chutney.
Spiced Pork and Cumin Sausages with Fennel and Preserved Lemon Salad
Silvena Rowe · Orient Express
Mouthwatering spiced pork and cumin sausages served with a fennel and preserved lemon salad. A stunning sausage salad recipe from the Orient Express cookbook.
Stuffed Vine Leaves with Summer Squash, Rice and Pine Nuts
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
These stuffed vine leaves make for elegant canapes. The vegetarian parcels are stuffed with squash, rice and pine nuts, then served with zesty lemony yoghurt.
Sumac Crab and Avocado with Tahini Dressing
Silvena Rowe · Orient Express
A fresh and light Asian inspired crab recipe. The inviting seafood dish brings together delicate crab with sweet sumac and a creamy tahini and avocado dressing.
Sumac Tuna and Bulgur Tartare with Wild Rocket and Fennel Salad
Silvena Rowe · Orient Express
Inspired by the traditional kibbeh, this light salad recipe features deliciously fresh sumac tuna. The fish dish embraces fennel, chillies, rocket and radish.
Swiss Chard Bulgur Pilaf with Caramelised Fennel and Za’atar
Silvena Rowe · Orient Express
A tasty vegetarian lunch recipe idea from the Orient Express book. The Swiss chard and bulgar wheat pilaf is crowned with sweet caramelised fennel and yoghurt.
Warm King Prawn Salad with Pink Radish and Red Onion
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
An inviting summer salad made up of king prawns, red onion and pink radish. The warm seafood salad is garnished with pretty nasturtium flowers and sumac.
Watermelon and Cherry Tomato Salad with Feta, Almond and Za’atar Crumble
Silvena Rowe · Orient Express
A vibrant watermelon and cherry tomato salad recipe, scattered with feta, almond and za'atar crumble. Complete the dish with striking white nasturtium flowers.
Za’atar-Crumbed Prawn and Sweet Potato Cakes
Silvena Rowe · Orient Express
Combining nutritious sweet potatoes with king prawns, this potato cake recipe makes for a delicious starter. Serve hot with the tahini, sumac and lemon sauce.